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Summer berry brulée

Rich and creamy, deliciously naughty berry brulée

  • Prep: 10 mins
    Cook: 20 mins
    Plus chilling
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 669
  • Carbohydrates 34
  • Saturated Fat 30
  • Sugar 23
  • Protein 5
  • Fat 56
  • Fibre 1
  • Salt 0.08

Nutrition per serving

  • Calories 669
  • Carbohydrates 34
  • Saturated Fat 30
  • Sugar 23
  • Protein 5
  • Fat 56
  • Fibre 1
  • Salt 0.08

Ingredients

  • 50g pudding rice
  • 140g cherries, redcurrants or blueberries
  • 4 tbsp cassis liquer
  • 1 vanilla pod, split
  • 568ml pot double cream
  • 6 medium eggs
  • 2 tbsp golden caster sugar
  • 85g golden caster sugar

Method

  1. Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.

  2. Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.

  3. Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

  4. Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.

  5. Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

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